SHRIMP & MUSHROOM SAUTÉ

Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

A smooth, rich soup made with mushrooms, cream and garlic.

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Tip

Amount of dry pasta used in this recipe is 3 lbs.

Nutrition Facts
Serving Size
1 SERVING (1 CUP SAUCE, 1-1/2 CUP pasta)
Amount Per Serving
Calories 655
% Daily Value
Total Fat 16.5g
25%
Saturated Fat 4.1g
21%
Cholesterol 153mg
51%
Sodium 1918mg
80%
Total Carbohydrate 90.8g
30%
Dietary Fiber 8.4g
34%
Protein 35.8g
72%
Vitamin A 16%
Vitamin C 21%
Calcium 32%
Iron 32%
Total Time

Not Available

Serving & Size

1 SERVING (1 CUP SAUCE, 1-1/2 CUP pasta)

Yields

Looking for a new quick and easy recipe?  Try our Shrimp & Mushroom Saute made with Campbell's® Condensed Cream of Mushroom Soup. Sun-dried tomatoes, kalamata olives, parmesan cheese, and artichoke hearts bring this dish together adding a hearty rich flavor that everyone will enjoy.  

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP SAUCE, 1-1/2 CUP pasta)
Amount Per Serving
Calories 655
% Daily Value
Total Fat 16.5g
25%
Saturated Fat 4.1g
21%
Cholesterol 153mg
51%
Sodium 1918mg
80%
Total Carbohydrate 90.8g
30%
Dietary Fiber 8.4g
34%
Protein 35.8g
72%
Vitamin A 16%
Vitamin C 21%
Calcium 32%
Iron 32%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil tbsp.
onion, chopped 1 lb. qt.
garlic, peeled, minced tbsp.
sherry wine vinegar 0 1/2  cups
Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

View Product
Campbells® Condensed Cream of Mushroom Soup, 50 oz can cans
shrimp, peeled, deveined 3 lb.
milk cups
1. In a sauté pan, heat oil over medium-high heat; add onions and garlic and sauté 3-4 minutes. Add shrimp and continue to sauté 3 minutes or until pink.

2. Deglaze the pan with sherry vinegar; add soup and milk and bring to a boil. Reduce heat and simmer sauce 2 minutes.
Weight Measure
sun-dried tomatoes, julienned 5 oz. cups
pitted kalamata olives, cut in half 18 oz. cups
artichoke hearts, drained, quartered 1 lb. cups
fresh parsley, chopped 0 1/2  cups
chives, chopped 0 1/2  cups
cooked penne pasta 18  cups
Parmesan cheese, freshly grated 3 oz. 1 1/2  cups
3. Stir olives, artichokes and tomatoes and simmer 5 minutes. Finish sauce with herbs and adjust seasonings.

4. To Serve: For each serving, toss 1 cup sauce with 1 1/2 cups pasta and serve topped with 2 Tbsp. cheese.
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